Description
Creamy, zesty, and irresistibly smooth, these Mini Lemon Cheesecake Bites are sugar-free, keto-friendly, and gluten-free. Each bite offers the perfect balance of tangy lemon flavor and buttery almond crust for a refreshing, guilt-free dessert.
Ingredients
For the Crust:
1 1/4 cups Now Foods Almond Flour
1/4 cup Lakanto Granulated Monk Fruit Sweetener
1/4 teaspoon salt
1/4 cup Kerrygold Grass-Fed Butter, melted
For the Filling:
16 oz cream cheese, softened
1/2 cup Lakanto Granulated Monk Fruit Sweetener
1/2 teaspoon Simply Organic Pure Madagascar Vanilla Extract
Zest of 1 lemon
3 tablespoons fresh lemon juice
2 tablespoons heavy cream
2 large eggs
Instructions
1. Preheat oven to 350°F (177°C).
2. In a large bowl, combine almond flour, monk fruit sweetener, and salt for the crust.
3. Stir in melted butter until the texture resembles damp sand.
4. Press the mixture firmly into 12 parchment-lined muffin tins.
5. Bake crusts for 7 minutes until lightly golden, then set aside to cool.
6. Reduce oven temperature to 250°F (121°C).
7. In another bowl, beat softened cream cheese until smooth.
8. Add monk fruit sweetener, vanilla extract, lemon zest, lemon juice, and heavy cream. Mix until creamy.
9. Add eggs one at a time, mixing gently until just combined—do not overbeat.
10. Spoon the filling evenly over the cooled crusts.
11. Bake for 15 minutes, or until centers are just set and slightly jiggly.
12. Turn off oven, crack the door, and let cheesecakes rest for 10 minutes.
13. Cool on the counter for 30 minutes, then refrigerate at least 1 hour or overnight before serving.
Notes
For the best flavor, use freshly squeezed lemon juice and zest.
Ensure the cream cheese is at room temperature to avoid lumps.
Store cheesecakes in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutritional information is approximate and based on standard ingredient data.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American